Grilled Lamb Chops with Herb Butter, Creamy Potato Salad and Lemon Parmesan Greens

This grilled lamb chop dinner is a showstopper, featuring juicy, perfectly charred lamb topped with a rich herb butter. Alongside, you’ll find a creamy mustard potato salad and a bright, lemony green salad with grape tomatoes and Parmesan cheese. It’s a complete, restaurant-quality meal made at home.

The combination of flavors and textures is simply irresistible: the savory lamb, the tangy potato salad and the fresh, zesty greens come together beautifully. Perfect for a special occasion or a weekend treat, this recipe is sure to impress.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a well-oiled grill to medium-high heat. (If using a grill pan, heat it in Step 2.) Wash and dry produce. Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. (Spread potatoes out around edges of the bowl to help them cool more quickly.)
2. While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. (If using a grill pan, add a drizzle of oil and heat over medium-high heat now.)
3. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
4. Pat lamb chops dry with paper towels. Season all over with garlic powder, salt and pepper. Add lamb to grill (or grill pan, working in batches for 4 servings if needed); grill to desired doneness, 4-8 minutes per side (grills can vary). Transfer lamb to a cutting board to rest for at least 5 minutes.
5. To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley and juice from one lemon wedge (two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve. In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil and juice from two lemon wedges (6 TBSP olive oil and four wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.
6. Slice lamb against the grain. Divide lamb, green salad and potato salad between plates. Top lamb with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute lamb chops with beef steak or chicken, but adjust cooking times accordingly.

How do I know when the lamb is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest before serving.

Can I make the herb butter ahead?

Absolutely! Prepare the herb butter up to 2 days in advance and refrigerate. Soften before using.